AD
ADVERTISEMENT

Chef Nabavi Shares Menu for Persian Dinner

September 4, 2016, 9:30 AM HST · Updated September 3, 7:52 PM
0 Comments
×

Chef Paris Nabavi hosts private fundraising dinners every few months at his home. The next dinner is Saturday, Oct. 1. Photo by Kiaora Bohlool.

Chef Paris Nabavi hosts private fundraising dinners every few months at his home. The next dinner is Saturday, Oct. 1. Photo by Kiaora Bohlool.

Acclaimed chef Paris Nabavi has released the menu for his upcoming Persian Dinner, which he hosts quarterly at his home to benefit Grow Some Good, a nonprofit that establishes gardens as edible classrooms at Maui schools and inspires healthier nutritional choices.

The October 1 dinner is limited to 20 guests, with a donation of $150 per person. 100% of the donations will support Grow Some Good.  Guests are asked a bring a bottle of their favorite wine, or they can sample some of Chef Nabavi’s wines from his private collection.

Get a taste of what the unique Persian dinners are all about in Maui Now’s dining video, Chef Nabavi’s Dinner to Remember.  Here is the menu for Saturday, October 1:

Appetizers
Kuku Loubia
Green Beans Soufflé- Green Beans, Roasted Garlic, Caramelized Onion, Dill

SPONSORED VIDEO

Accompaniments
Salad Shirazi- Persian Cucumber, Tomato, Red Onion, Parsley, Lemon Juice, Extra Virgin Olive Oil
Baba Ghannouj- Roasted Eggplant, Tahini, Caramelized Onion.
Torshi- 10 Years Old Mixed Vegetable Pickles
Persian Dill Pickles
Roasted Garlic Preserved
Spicy Mixed Olives and Roasted Garlic
Fresh Herbs, Goat Cheese, French Feta Cheese and Flat Bread
Dolma- Rice and Herbs
Yogurt and Persian Wild Shallot Dip

Entrée
Reshteh Jeweled Polo – Saffron Braised Duck
Candid Sliver Seville Orange Peel, Almond Sliver, Pistachio, Barberries, Vermicelli Pasta

Dessert
Persian Rice Pudding- Saffron, Rosewater, Almond, Cinnamon
Sesame Halva
Raisin Cookies
Persian Tea

ADVERTISEMENT

Chef Nabavi is a recipient of the 2015 ‘Aipono Lifetime Achievement Award. After studying culinary arts in London, traveling the world, cooking and tasting many different cuisines, he arrived on Maui in 1989 to serve as Director of Food and Beverage for Kapalua Bay Hotel.

In 1995, he opened Pizza Paradiso Mediterranean Grill in Honokowai Marketplace, which features Italian, Greek and Middle Eastern comfort food. In 2014, the award-winning Sangrita Grill + Cantina opened in Kā‘anapali.

In addition to the Persian fundraising dinners at his home, Chef Nabavi also funds the purchase of organic seeds for 52 schools in Maui County through the Maui School Garden Network.
He also founded the Nabavi Legacy Fund, which promotes a yearly dine-around program called Maui RSVP (Restaurants Supporting Vital Programs) to benefit several local nonprofits.

Visit Chef Nabavi’s website to learn more, where you can sign up for his newsletter to get details on the special dinners and events.

ADVERTISEMENT

Print

Share this Article

Weekly Newsletter

ARTICLE COMMENTS ( 0 )
View Comments